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Explain the Sub-Culturing?
Microbiological studies require microorganisms in pure form, i.e., a single type of microorganisms should be present in a culture. Maintenance of these pure cultures in laboratory is must. Preparation and maintenance of these pure cultures can be achieved by transfer of culture from one medium to another or from their parent growth source to another. The procedure is called sub-culturing. This technique is of basic importance and should be carried out by practicing aseptic technique. The term picking off is used when transfer is made from solid to liquid media.
how i prepare my best assignment on DNA Polymerase 1 2 and 3
1. Awareness - First people become aware of a problem. 2. Acquire Knowledge and skills - Next, they gather knowledge and learn new skills. 3. Motivation - At the next stag
A In taxonomy, what is a "KEY" ? List the different types of keys. How are they prepared and what are they used for ?sk question #Minimum 100 words accepted#
Explain the Acid Fast Staining? Acid fast staining is a type of differential staining used for identification of certain bacteria, e.g. Mycobacteria which cannot be stained rea
Define Sweetness as a Function of Sugar? Sweetness is the most recognized functional property of sweeteners. Our preference for sweetness, regarded as innate, is apparent soon
WHAT ARE STAKEHOLDERS?
Seed gums Polysaccharides derived from plants and seeds have been in use for thousand of years. Seed gums are a group of polysaccharides with the following properties: S
Ordinary share capital This type of Equity finance is raised from the public from the sale of ordinary shares to the shareholders. This finance is presented to limited compan
Q. International Codes used for system of binomial nomenclature? In 1753 Linnaeus suggested a system of binomial nomenclature where each individual is denoted by two epithets,
Q. What are the Symptoms of dyslipidemia? The main symptom is presence of xanthoma: This is a yellowish swelling, nodule or plaque in the skin resulting from deposits of fat. T
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